New England Clam Chowder (and it’s gluten free!)

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Nothing says comfort like a hot bowl of soup – and one of my favorites is New England Clam Chowder.  Creamy and smooth – warm and full of flavor….

This soup is fairly easy to make and really fills you up.


Ingredients needed for this warm bowl of comfort

  • 2 ¼ cups clams – Fresh is best, but canned baby clams work too
  • 1/3 cup sliced carrots
  • ¼ cup sliced celery
  • ½ cup chopped onion
  • 1 ½ cup diced potatoes (about ½ inch pieces)
  • ½ cup chopped, cooked bacon
  • 1 Tablespoon bacon fat
  • 1 Tablespoon butter
  • ½ cup clam juice
  • 1 Tablespoon cornstarch
  • 1/8 teaspoon white pepper
  • Generous pinch of lemon pepper
  • 1 ½ cups water
  • 1  ½ cup cream
  • 1/8 cup pernod-an anise flavored liqueur  (if you prefer not to use alcohol, you can substitute 2 teaspoons of dried, crushed tarragon)
  • 4 teaspoons minced, fresh parsley

 

Making the Chowder – 

Sauté the vegetables in the butter and bacon fat until slightly tender.  Add the clams and bacon, continuing to cook for 3-4 more minutes.  Gently pour in the water and simmer for about 30 to 40 minutes, until the potatoes are fork tender.

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In a blender, add ½ cup of cream and ¼ cup of the clam and vegetable mixture.  Blend until smooth.  Pour back into the pan with the remaining cream and simmer for 15 – 20 minutes.

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Dissolve the cornstarch in the clam juice.  Pour the mixture into the pan and cook, stirring, until it starts to thicken.  It will not be super thick, just creamy in texture.  Add the Pernod and simmer for 15 more minutes, stirring occasionally.

Serve immediately topped with 1 teaspoon of chopped parsley.

comfort

Warm and hearty and full of flavor!

Makes about 4 servings.

 

© Copyright 2015 The Lazy Gastronome

New England Clam Chowder (Gluten Free)

A cream and delicious soup full of clams and no gluten!

Course: Main Course, Soup
Cuisine: American, seafood, shellfish
Keyword: bacon, carrots, celery, chowder, clams, potatoes, soup
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2-1/4 cups clams fresh are best, but canned baby clams will work
  • 1/3 cup sliced carrots
  • ¼ cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup diced potatoes, cut into 1/2 inch pieces
  • 1/2 cup chopped, crispy bacon
  • 1 Tablespoon bacon fat (or butter)
  • 1 Tablespoon butter
  • 1/2 cup clam juice
  • 1 Tablespoon cornstarch
  • 1/8 teaspoon white pepper
  • generous pinch lemon pepper (three finger pinch)
  • 1/2 cup water
  • 1/2 cup cream
  • 1/8 cup Pernod
  • 4 teaspoons minced, fresh parsley
Instructions
  1. Sauté the vegetables in the butter and bacon fat until slightly tender. 

  2. Add the clams and bacon, continuing to cook for 3-4 more minutes. 

  3. Add the water and simmer for about 30 to 40 minutes, until the potatoes are fork tender.

  4. In a blender, add ½ cup of cream and ¼ cup of the clam and vegetable mixture.  Blend until smooth. 

  5. Pour back into the pan with the remaining cream and simmer for 15 – 20 minutes.

  6. Dissolve the cornstarch in the clam juice.  Pour the mixture into the pan and cook, stirring, until it starts to thicken.  It will not be super thick, just creamy in texture. 

  7. Add the Pernod and simmer for 15 more minutes, stirring occasionally.

  8. Serve immediately topped with 1 teaspoon of chopped parsley.

Recipe Notes

 

 

© Copyright 2015 The Lazy Gastronome

Leave me a comment – I love to hear your thoughts

This entry was posted in Main dish, Main dish, Shellfish, Soup and tagged , , , , , . Bookmark the permalink.

2 Responses to New England Clam Chowder (and it’s gluten free!)

  1. OMG that sounds and looks so good. It’s been a while since I had a tasty Clam Chowder.
    Now you have just made me want some.

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